Table 1.
Effect size analyses of previous studies demonstrating the effect of color (either food-intrinsic or extrinsic) on taste perception.
| Study | Design | N | IV | Food-intrinsic or extrinsic color | DV | Effect size |
|---|---|---|---|---|---|---|
| Present study | Within-subjects | 32 | Coffee color (light or dark brown) | Intrinsic | Creaminess | Hedges’ gav = 0.62 |
| Carvalho and Spence (2019), study 1 | Between-subjects | 82 | Cup color (white or pink) | Extrinsic | Sweetness | Hedges’ gs = 1.17 |
| Carvalho and Spence (2019), study 1 | Between-subjects | 82 | Cup color (white or pink) | Extrinsic | Acidity | Hedges’ gs = 1.27 |
| Lavin and Lawless (1998) study 1 | Within-subjects | 74 | Fruit beverage color (light or dark red) | Intrinsic | Sweetness | Hedges’ gav = 0.30 |
| Lavin and Lawless (1998) study 1 | Within-subjects | 74 | Fruit beverage color (light or dark green) | Intrinsic | Sweetness | Hedges’ gav = 0.22 |
| NDom et al. (2011) | Between-subjects | 24 | Fruit beverage color | Intrinsic | Taste | Hedges’ gs = 0.83 |
In order to compare between effect sizes of between and within subjects studies, we calculated Hedges’ gs (between-subjects design) and Hedges’ gav (within-subjects design), as recommended by Lakens (2013). We could only calculate effect size for those studies where either t-values or the combination of means and standard deviation/error were reported.